U.S. patent application number 15/750542 was filed with the patent office on 2018-08-16 for a shaped savoury concentrate article.
This patent application is currently assigned to Conopco, Inc., d/b/a UNILEVER, Conopco, Inc., d/b/a UNILEVER. The applicant listed for this patent is Conopco, Inc., d/b/a UNILEVER, Conopco, Inc., d/b/a UNILEVER. Invention is credited to Jeoffrey Nikolai JANSEN, Krassimir Petkov VELIKOV, Panayiotis VOUDOURIS.
Application Number | 20180228190 15/750542 |
Document ID | / |
Family ID | 54007587 |
Filed Date | 2018-08-16 |
United States Patent
Application |
20180228190 |
Kind Code |
A1 |
JANSEN; Jeoffrey Nikolai ;
et al. |
August 16, 2018 |
A SHAPED SAVOURY CONCENTRATE ARTICLE
Abstract
The invention relates to a shaped savoury concentrate article
having a water content of not more than 10 wt. %, said article
comprising: 50-95 wt. % particulate seasoning components; 2-30 wt.
% oil, said oil having a solid fat content at 20.degree. C.
(N.sub.20) of less than 20%; 2-20 wt. % of prolamin particles
having a prolamin content of at least 20 wt. % and sphere
equivalent mean diameter of less than 20 .mu.m. The inventors have
unexpectedly found that the incorporation of very small
prolamin--containing particles in a shaped concentrate article that
contains particulate seasoning components in combination with a
significant amount of liquid oil effectively minimizes the adverse
impact of the liquid oil.
Inventors: |
JANSEN; Jeoffrey Nikolai;
(Sliedrecht, NL) ; VELIKOV; Krassimir Petkov;
(Utrecht, NL) ; VOUDOURIS; Panayiotis; (Nijmegen,
NL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Conopco, Inc., d/b/a UNILEVER |
Englewood Cliffs |
NJ |
US |
|
|
Assignee: |
Conopco, Inc., d/b/a
UNILEVER
Englewood Cliffs
NJ
|
Family ID: |
54007587 |
Appl. No.: |
15/750542 |
Filed: |
August 18, 2016 |
PCT Filed: |
August 18, 2016 |
PCT NO: |
PCT/EP2016/069601 |
371 Date: |
February 6, 2018 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23L 23/10 20160801;
A23V 2002/00 20130101 |
International
Class: |
A23L 23/10 20060101
A23L023/10 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 25, 2015 |
EP |
15182270.7 |
Claims
1. A shaped savoury concentrate article having a water content of
not more than 10 wt. %, said article comprising: 50-95 wt. %
particulate seasoning components; 2-30 wt. % oil, said oil having a
solid fat content at 20'C. (N.sub.20) of less than 20%; 2-20 wt. %
of prolamin particles having a prolamin content of at least 20 wt.
% and a sphere equivalent mean diameter of less than 20 .mu.m.
2. Shaped concentrate article according to claim 1, wherein the
shaped concentrate article has a weight of 2-150 g.
3. Shaped concentrate article according to claim 1, wherein the
concentrate article contains less than 8 wt. % water.
4. Shaped concentrate article according to claim 1, wherein the
particulate seasoning components includes at least 60% by weight of
the shaped concentrate article of one or more taste components
selected from salt, glutamate and sugar; said salt being selected
from sodium chloride, potassium chloride and combinations thereof;
said glutamate being selected from sodium glutamate, potassium
glutamate and combinations thereof; and said sugar being selected
from sucrose, glucose, fructose, lactose and combinations
thereof.
5. Shaped concentrate article according to claim 1, wherein the one
or more seasoning components have a volume weighted mean diameter
in the range of 5-500 .mu.m.
6. Shaped concentrate article according to claim 1, wherein the
particulate seasoning components include 20-85% by weight,
preferably 30-80% by weight and more preferably 40-70% by weight of
the shaped concentrate article of salt selected from sodium
chloride, potassium chloride and combinations thereof.
7. Shaped concentrate article according to claim 1, wherein the
particulate seasoning components includes 0-25% by weight,
preferably 2-18% by weight and more preferably 3-15% by weight of
the shaped concentrate article of glutamate selected from sodium
glutamate, potassium glutamate and combinations thereof.
8. Shaped concentrate article according to claim 1, wherein the
particulate seasoning components includes 0-30% by weight,
preferably 1-20% by weight and more preferably 2-15% by weight of
the shaped concentrate article of the sugar, said sugar being
selected from sucrose, glucose, fructose, lactose and combinations
thereof.
9. Shaped concentrate article according to claim 1, wherein the
prolamin particles have a sphere equivalent mean diameter of less
than 10 .mu.m, more preferably of less than 5 .mu.m.
10. Shaped concentrate article according to claim 1, wherein the
prolamin particles contain at least 30 wt. %, preferably at least
50 wt. %, more preferably at least 80 wt. % of prolamin.
11. Shaped concentrate article according to claim 1, wherein the
prolamin is selected from gliadin, hordein, zein, secalin or
avenin, kafirin, rice prolamin and combinations thereof.
12. Shaped article according to claim 1, wherein the article
contains 4-25 wt. %, preferably 5-20 wt. %, more preferably 6-15
wt. % of oil.
13. Shaped concentrate article according to claim 1, wherein the
oil has a solid fat content at 20.degree. C. (N.sub.20) of less
than 10%, preferably of less than 8%, more preferably of less than
5%.
14. A process of preparing a shaped savoury concentrate article,
said process comprising: providing a savoury concentrate mixture
having a water content of not more than 10 wt. %, said concentrate
mixture containing: 50-95 wt. % particulate seasoning components;
2-30 wt. % oil, said oil having a solid fat content at 20.degree.
C. (N.sub.20) of less than 20%; 2-20 wt. % of prolamin particles
having a prolamin content of at least 20 wt. % and a sphere
equivalent mean diameter of less than 20 .mu.m; and compressing
said savoury concentrate mixture to form a shaped savoury
concentrate article.
15. Process according to claim 14, wherein the process yields a
shaped concentrate article according to claim 1.
Description
TECHNICAL FIELD OF THE INVENTION
[0001] The present invention relates to a shaped savoury
concentrate article, more particularly a shaped savoury concentrate
article that can be used in the preparation of broths, bouillons,
soups, sauces, gravies etc., or that can be used as a garnish or
seasoning. The shaped concentrate article can be provided in the
form of, for instance, cubes, tablets or pellets.
[0002] The shaped concentrate article of the present invention has
a water content of not more than 10 wt. %, contains 50-95 wt. %
particulate seasoning components (e.g. salt and/or glutamate); 2-30
wt. % oil and 2-20 wt. % of prolamin particles having a sphere
equivalent mean diameter of less than 20 .mu.m. Even if the shaped
concentrate article has a high content of liquid oil, little or no
oil exudation is observed.
[0003] The present invention also provides process of preparing a
shaped savoury concentrate article, said process comprising: [0004]
providing a savoury concentrate mixture containing particulate
seasoning components, oil and prolamin particles; and [0005]
compressing said savoury concentrate mixture to form a shaped
savoury concentrate article.
BACKGROUND OF THE INVENTION
[0006] The use of bouillon cubes to provide taste in soups,
gravies, sauces and other similar food products is well known.
Bouillon cubes typically contain salt, sugar, fat, thickeners,
herbs, spices, taste enhancer (e.g. glutamate) and flavouring.
[0007] A first type of cube is a high fat content cube which
typically contains 20-30 wt. % solid fat. These cubes disperse
rapidly because the heat of the water melts the fat holding the
cubes together.
[0008] A second type of bouillon cube is produced by compressing a
bouillon powder into the shape of a cube. These cubes usually
contain up to 10 wt. % solid fat. Such cubes typically take several
minutes to disperse in hot water.
[0009] Bouillon cubes should have sufficient coherence and rigidity
to retain shape during transportation and handling. Furthermore,
the cubes should not exhibit oil exudation and they should disperse
in hot water.
[0010] Attempts have been made to reduce the amount of saturated
fat in bouillon cubes by replacing the solid fat with liquid
vegetable oil.
[0011] WO 03/000077, for instance, describes a soft bouillon and/or
seasoning tablet, which comprises, in total tablet weight %, from 3
to 60% of an oil, and possibly fat, up to 70% of a fine filler, up
to 79% of a coarse filler, and, in total oil and fat weight %, up
to 80% fat, as well as optionally spices, flavours, dehydrated
vegetables, herb leafs and/or plant extracts. The fine filler
preferably is a milled crystalline ingredient selected from salt,
glutamate and/or sugar and has a mean diameter of 5-120 .mu.m.
[0012] WO 03/003858 describes a hard bouillon and/or seasoning
tablet which comprises, in total tablet weight %, from 1 to 20% of
an oil and possibly fat, up to 80% of a milled filler, up to 95% of
a non milled filler, from 4 to 35% of a stickening or sticking
agent, and, in total oil and fat weight %, up to 80% fat, as well
as optionally spices, flavours, dehydrated vegetables, herb leafs
and/or plant extracts. The stickening or sticking agent may
comprise ingredients the addition of which (combined with an
adequate increase of the Aw value) may impart a glass transition
temperature to the final mixture which may be relatively easily
exceeded during tableting. Such ingredients may comprise meat
extract, processed flavours and/or maltodextrin, for example.
[0013] WO 2004/049831 describes a hard bouillon and/or seasoning
tablet or cube which comprises, in total tablet weight %, from 1 to
10% of liquid oil, from 10 to 80% of crystals, up to 30% of a
filler, from 1 to 20% of a sticking agent, and, in total liquid oil
and solid fat weight %, up to 80% solid fat, as well as optionally
spices, flavours, dehydrated vegetables, herb leafs and/or plant
extracts. The sticking agent allows to obtain a certain tablet
physical stability by slightly raising the moisture of the mass. As
sticking agent reaction flavors and/or other flavor powders,
vegetable powders (e.g. onion and garlic powder), meat extract and
maltodextrins may be used.
[0014] WO 2007/085609 describes a bouillon and/or seasoning tablet
and/or cube, which comprises, in total % in weight, 0.5-10% oil,
and/or 0-5% fat, binders, salt, between 1 and 5% of total water, as
well as between 0.5 and 8% of cereal, vegetable and/or fruit
fibers, as well as optionally sugar, spices, flavors, taste
enhancers, dehydrated vegetables, herb leaves and/or plant
extracts. The binders are taken from the group consisting of
dextrose syrup, maltodextrin, citric acid, meat extract and
processed flavors.
[0015] WO 2006/087090 describes a granule comprising: a) solid
micronized lipid powder particles that have a microporous
structure; and b) a liquid. Wherein the granule is an agglomeration
of said lipid particles herein described as secondary particles;
and said secondary particles are agglomerates of primary liquid
particles, said primary lipid particles are platelets having an
average thickness of 0.01-0.5 .mu.m and wherein the liquid
comprises sterol. The granule may be combined with particulate
matter to prepare bouillon or seasoning cubes.
[0016] WO 2004/017762 describes a savoury particle comprising:
[0017] 0.1-80% (wt) salt and/or MSG; [0018] 20-99% (wt) of one or
more sugars and/or polyols; [0019] 0.05-50% (wt) flavouring
ingredient;
[0020] The savoury particle is in a glassy state and which particle
has a volume of at least 0.5 ml. The particle may further comprise
meat, meat extracts, protein, hydrolysed protein, vegetable matter,
plant extracts, yeast extracts and/or mixtures thereof.
[0021] EP2415357 A1 describes a food product, such as a
concentrated food product, comprising flavour encapsulates. The
flavour encapsulate comprises, based on the weight of the flavour
encapsulate: from 99 to 50 wt. % of a melt-extruded core and from
50 to 1 wt. % of a water-insoluble coating around the core. The
water-insoluble coating comprises one of the group consisting of,
modified cellulose, zein, shellac and mixtures thereof.
[0022] The application of zein (a prolamin) in shaped savoury
articles has been described in JP 2006020588. This Japanese patent
application describes how dry spices and seasonings containing
carbohydrates as water absorption enhancers were compressed at
3-1500 kg/cm.sup.2 and solidified into desired shapes. These shaped
articles can be stored at ambient temperature and rapidly form
pastes by drop-wise addition of water. The dry products may also
contain proteins selected from caseins, glutens, and zeins as
binders.
[0023] The incorporation of significant quantities of liquid oil in
bouillon cubes adversely affects the cohesiveness, hardness and
dissolution behaviour of these cubes. Furthermore, bouillon cubes
in which vegetable oil is used as the sole fat component tend to
suffer from oil exudation.
SUMMARY OF THE INVENTION
[0024] The inventors have developed a shaped savoury concentrate
article, such as a bouillon cube, that contains a significant
amount of liquid oil, but that does not exhibit the aforementioned
defects. The inventors have unexpectedly found that the
incorporation of very small prolamin-containing particles in a
shaped concentrate article that contains particulate seasoning
components in combination with a significant amount of liquid oil
effectively minimizes the adverse impact of the liquid oil.
[0025] Thus, the present invention provides a shaped savoury
concentrate article having a water content of not more than 10 wt.
%, said article comprising: [0026] 50-95 wt. % particulate
seasoning components; [0027] 2-30 wt. % oil, said oil having a
solid fat content at 20.degree. C. (N.sub.20) of less than 20%;
[0028] 2-20 wt. % of prolamin particles having a prolamin content
of at least 20 wt. % and sphere equivalent mean diameter of less
than 20 .mu.m.
[0029] Although the inventors do not wish to be bound by theory, it
is believed that the prolamin particles and the oil together form a
sticky mass that imparts cohesiveness and hardness to the shaped
concentrate article, and that effectively prevents oil
exudation.
[0030] The invention also provides a process of preparing a shaped
savoury concentrate article, said process comprising: [0031]
providing a savoury concentrate mixture having a water content of
not more than 10 wt. %, said concentrate mixture containing: [0032]
50-95 wt. % particulate seasoning components; [0033] 2-30 wt. %
oil, said oil having a solid fat content at 20.degree. C.
(N.sub.20) of less than 20%; [0034] 2-20 wt. % of prolamin
particles having a prolamin content of at least 20 wt. % and a
sphere equivalent mean diameter of less than 20 .mu.m.; and [0035]
compressing said savoury concentrate mixture to form a shaped
savoury concentrate article.
DETAILED DESCRIPTION OF THE INVENTION
[0036] A first aspect of the invention relates to a shaped savoury
concentrate article having a water content of not more than 10 wt.
%, said article comprising: [0037] 50-95 wt. % particulate
seasoning components; [0038] 2-30 wt. % oil, said oil having a
solid fat content at 20.degree. C. (N.sub.20) of less than 20%;
[0039] 2-20 wt. % of prolamin particles having a prolamin content
of at least 20 wt. % and a sphere equivalent mean diameter of less
than 20 .mu.m
[0040] The term "oil" as used herein refers to glycerides selected
from triglycerides, diglycerides, monoglycerides, phosphoglycerides
and combinations thereof.
[0041] The term "prolamin" as used herein refers to water insoluble
plant storage proteins that are found in the seeds of cereal grains
and that have a high proline and a high glutamine content. Examples
of prolamins include gliadin (wheat), hordein (barley), secalin
(rye), zein (maize), kafirin (sorghum), rice prolamins and avenin
(oat).
[0042] The solid fat content at 20.degree. C. (N.sub.20) can
suitably be determined using ISO 8292-1 (2012)--Determination of
solid fat content by pulsed NMR.
[0043] The sphere equivalent mean diameter of the prolamin
particles of the shaped savoury article can suitably be determined
using light or fluorescent microscopy images using the methodology
that is described in the Examples.
[0044] The volume weighted mean diameter of particulate components
of the shaped savoury article may be determined using laser
diffraction or other techniques known in the art.
[0045] Whenever reference is made to the water content of the
shaped savoury concentrate article, unless indicated otherwise,
what is meant is the total concentration of bound and unbound water
that is contained in the article, including, for instance, water
that is contained in the particulate seasoning components.
[0046] The shaped concentrate article of the present invention
typically has a weight in the range of 2 g to 150 g. Preferably,
the article has a weight in the range of 2.5-100 g, more preferably
in the range of 3.0-40 g and most preferably of 3.2-20 g.
[0047] The shaped concentrate article can suitably be provided in
different forms. Preferably, the article is provided in the form of
a cuboid, more preferably in the form of a rectangular cuboid and
most preferably in the form of a cube.
[0048] The shaped concentrate article typically contains less than
8 wt. % water. More preferably, the article contains less than 7
wt. % water. Most preferably, the articles contains less than 6 wt.
% water.
[0049] The particulate seasoning components preferably constitutes
60-94 wt. %, more preferably 70-93 wt. % and most preferably 80-92
wt. % of the shaped savoury concentrate article.
[0050] The particulate seasoning components that may suitably be
applied in particulate form in the shaped savoury concentrate
article of the present invention include salt, glutamate, sugars,
flavouring, vegetables, spices, herbs, cheese, dried bouillon
powder, dry meat extract, hydrolysed vegetable protein, yeast
extract and combinations thereof.
[0051] According to a particularly preferred embodiment, the
particulate seasoning components contained in the shaped
concentrate article includes at least 60% by weight, more
preferably at least 65% by weight and most preferably at least 70%
by weight of the shaped concentrate article of one or more taste
components selected from salt, glutamate and sugar; said salt being
selected from sodium chloride, potassium chloride and combinations
thereof; said glutamate being selected from sodium glutamate,
potassium glutamate and combinations thereof; and said sugar being
selected from sucrose, glucose, fructose, lactose and combinations
thereof.
[0052] The aforementioned one or more particulate seasoning
components typically have a volume weighted mean diameter in the
range of 5-500 .mu.m, more preferably of 10-250 .mu.m.
[0053] Salt typically represents a significant part of the shaped
savoury concentrate article of the present invention. Accordingly,
the particulate seasoning components in the shaped concentrate
article preferably include 20-85% by weight, more preferably 30-80%
by weight and most preferably 40-70% by weight of the shaped
concentrate article of salt selected from sodium chloride,
potassium chloride and combinations thereof.
[0054] The shaped concentrate article typically contains a
significant amount of glutamate. The particulate seasoning
components preferably include 0-25% by weight, more preferably
2-18% by weight and most preferably 3-15% by weight of the shaped
concentrate article of glutamate selected from sodium glutamate,
potassium glutamate and combinations thereof.
[0055] The particulate seasoning components preferably include
0-30% by weight, more preferably 1-20% by weight and most
preferably 2-15% by weight of the shaped concentrate article of the
sugar, said sugar being selected from sucrose, glucose, fructose,
lactose and combinations thereof.
[0056] In accordance with another preferred embodiment, the
particulate seasoning components of the shaped concentrate article
include 0-45% by weight of the shaped concentrate article of
vegetable matter selected from vegetables, herbs, spices and
combinations thereof. More preferably, said vegetable matter is
contained in the shaped article in a concentration of 1-20%, most
preferably 2-15% by weight of the shaped article.
[0057] Examples of sources of vegetable matter include parsley,
dill, basil, chives, sage, rosemary, thyme, oregano, leek, onion,
mushrooms, broccoli, cauliflower, tomato, courgette, asparagus,
bell pepper, egg plant, cucumber, carrot and coconut flesh. The
vegetable matter may be applied in the form of leafs, slices,
florets, dices or other pieces.
[0058] The prolamin particles preferably are contained in the
shaped concentrate article in a concentration of 3 to 18 wt. %,
more preferably from 4 to 16 wt. % and most preferably from 4 to 12
wt. %.
[0059] The prolamin contained in the prolamin particles is
preferably selected from gliadin, hordein, zein, secalin or avenin,
kafirin, rice prolamin and combinations thereof. More preferably,
the prolamin is selected from gliadin, zein and combinations
thereof. Most preferably, the prolamin is zein.
[0060] The prolamin particles in the shaped concentrate article
typically contain at least 30 wt. %, more preferably at least 50
wt. % and most preferably at least 80 wt. % of prolamin.
[0061] The sphere equivalent mean diameter of the prolamin
particles preferably is less than 15 .mu.m, even more preferably
less than 10 .mu.m and most preferably less than 5 .mu.m.
Typically, the prolamin particles have a sphere equivalent mean
diameter that exceeds 100 nm.
[0062] The prolamin particles may suitably contain other components
besides prolamin, such as nutrients, micronutrients and
nutraceuticals.
[0063] In accordance with an advantageous embodiment, the prolamin
particles contain one or more micronutrients, more preferably one
or more micronutrients selected from salts of iron, calcium,
magnesium and zinc; vitamin D; Vitamin A; Vitamin E; Vitamin K and
combinations thereof. According to a particularly preferred
embodiment, the prolamin particles contain one or more
micronutrients encapsulated in prolamin.
[0064] According to another preferred embodiment, the prolamin
particles contain one or more nutrients encapsulated in prolamin;
for examples carbohydrate (e.g. starch), proteins other than
prolamin, and lipids (e.g. trigycerides).
[0065] According to another preferred embodiment, the prolamin
particles contain one or more water insoluble nutraceuticals (e.g.
water insoluble polyphenols).
[0066] According to a further preferred embodiment, the prolamin
particles contain one or more oil soluble flavours (e.g. etheric
oils).
[0067] According to yet another advantageous embodiment, the
prolamin particles contain one or more food additives such as
emulsifiers, thickeners (e.g. starch) or colorants (e.g.
curcumin).
[0068] The shaped concentrate article of the present invention
preferably contains 4-25 wt. %, more preferably 5-20 wt. % and most
preferably 6-15 wt. % of oil.
[0069] The benefits of the present invention are particularly
appreciated in case the oil contained in the shaped concentrate
article contains not more than a limited amount of solid fat at
ambient temperature. Accordingly, in a preferred embodiment, the
having a solid fat content at 20.degree. C. (N.sub.20) of less than
10%, more preferably of less than 8%, even more preferably of less
than 5%, yet more preferably of less than 2%, and most preferably
of 0%.
[0070] The oil is preferably selected from vegetable oils, marine
oils and combinations thereof. More preferably, the oil employed is
vegetable oil. Vegetable oils that may suitably be used in the
shaped concentrate article include sunflower oil, soybean oil,
rapeseed oil, linseed oil, cottonseed oil, maize oil, olive oil,
palm oil and combinations thereof. Also fractions of the
aforementioned vegetable oils can be employed as well as
hydrogenated versions of these same oils.
[0071] The oil used in the shaped concentrate article preferably
has a high content of unsaturated fatty acid residues as evidenced
by an iodine value of more than 60, more preferably of more than 70
and most preferably of more than 80.
[0072] Besides the particulate seasoning components, the oil and
the prolamin particles, the shaped concentrate article may suitably
contain additional ingredients, such as thickeners, emulsifiers,
colouring, minerals and vitamins.
[0073] The shaped concentrate article preferably contains 0-15 wt.
%, more preferably 0-10 wt. %, most preferably 0.2-8 wt. % of a
thickener selected from gums, maltodextrin, native starch, modified
starch, cereal flour and combinations thereof.
[0074] Another aspect of the invention relates to a process of
preparing a shaped savoury concentrate article, said process
comprising: [0075] providing a savoury concentrate mixture having a
water content of not more than 10 wt. %, said concentrate mixture
comprising: [0076] 50-95 wt. % particulate seasoning components;
[0077] 2-30 wt. % oil, said oil having a solid fat content at
20.degree. C. (N.sub.20) of less than 20%; [0078] 2-20 wt. % of
prolamin particles having a prolamin content of at least 20 wt. %
and a sphere equivalent mean diameter of less than 20 .mu.m; and
[0079] compressing said savoury concentrate mixture to form a
shaped savoury concentrate article
[0080] The aforementioned process may suitably be employed to
produce a shaped savoury concentrate article as described herein
before.
[0081] The savoury concentrate mixture employed in the present
process preferably has the same composition as the shaped savoury
concentrate article described herein before.
[0082] The prolamin particles employed in the present process
preferably have a sphere equivalent diameter of less than 15 .mu.m,
more preferably of 10 .mu.m and most preferably of 5 .mu.m.
Typically, the prolamin particles have a sphere equivalent mean
diameter that exceeds 100 nm.
[0083] In one embodiment of the present process, the savoury
concentrate mixture is prepared by first combining the particulate
seasoning components and the prolamin particles, followed by
admixture of the oil.
[0084] In another embodiment of the process, the savoury
concentrate mixture is prepared by mixing the prolamin particles
and the oil to produce a prolamin/oil mixture, followed by mixing
the particulate seasoning components with said prolamin/oil
mixture.
[0085] The compressing of the savoury concentrate mixture to form
the shaped articles can be done using equipment known in the art.
Examples know techniques that can be used to form the article
include tabletting, roller compacting, extrusion, pelletising,
etc.
[0086] The invention is further illustrated by the following
non-limiting examples.
EXAMPLES
[0087] Determination of Sphere Equivalent Mean Diameter
[0088] The sphere equivalent mean diameter of prolamin particles is
determined as follows: [0089] Prolamin powder is dispersed in
soybean oil (SigmaAldrich S7381) to produce a suspension containing
0.5 wt. % prolamin powder, and the suspension is mixed using a
Vortex, operated at 3500 rpm for 5 minutes. [0090] The suspension
is degassed for 10 min in a vacuum chamber (100 mbar) and is mildly
homogenized with a spatula. [0091] Light microscopy pictures are
taken of the suspension using a Leica microscope, model DM6000B,
and objective HCX PL APO 100x, 1.40 immersion oil. [0092]
Fluorescent images of the particles are taken using an inverted
laser-scanning confocal microscope (Leica TCS-SP5 with the DMI6000)
For fluorescent imaging of the sample, Nile Red is used (10.sup.-3
parts of 1% wt Nile red in soybean oil). Fluorescent images are
obtained with excitations at 488 nm and 633 nm, probing the Nile
red local environment of oil and protein, respectively. [0093] From
the light and fluorescent microscopy images, the sphere equivalent
average diameter of the particles is determined as follows; [0094]
The pixel size is calculated into nm, based on the scale bar as
provided of the obtained pictures. [0095] Then the images were
processed with software ImageJ (an open source image processing
program available from http://imagej.net/). The raw pictures were
transformed into binary colors (black and white) which were then
used as an input, to a build in routine (particle size) in order to
obtain the diameter of each particle on each picture. [0096] The
routine provides as an output a table with the sphere equivalent
average diameter of each particle (black areas) in pixel units.
[0097] Finally form the output table, by using the pixel size in nm
as described before, it was calculated the size of each particle
for each picture. The same process was performed for 20 images per
sample from which we obtain the sphere equivalent average diameter
of the particles by just averaging all the values.
[0098] Preparation of Prolamin Particles
[0099] Prolamin particles having a sphere equivalent mean diameter
of approximately 1 .mu.m were prepared as follows:
[0100] A 2.5 wt. % zein solution in ethanol/water (80/20 w/w) was
spray dried using a Buchi B-290 mini spray drier, operating with a
solvent trap (-22.degree. C.), using a 1.5 mm two-fluid nozzle
having an atomizing pressure of 2 bars with an inlet temperature of
165.degree. C. The inlet (controlled) and outlet (measured) air
temperatures were 165.degree. C. and 90-81.degree. C.,
respectively. The spray-dried powder was collected from the
cyclone.
[0101] Zein (Z3625) was obtained from SigmaAldrich. Absolute
ethanol was obtained from VWR and quality of water used was miliQ
(Nanopure Diamond).
Example 1
[0102] Bouillon cubes were prepared using the procedure described
below.
[0103] A base mix was prepared on the basis of the recipe shown in
Table 1.
TABLE-US-00001 TABLE 1 Ingredient Wt. % NaCl 60.01 Monosodium
glutamate 16.16 Sugar 17.31 Corn starch 6.52
[0104] The ingredients were mixed together using a Kenwood Chef
Classic equipped with a K-beater.
[0105] Next, the savoury concentrate mixtures were prepared on the
basis of the recipes shown in Table 2.
TABLE-US-00002 TABLE 2 Wt. % Ingredient 1 2 3 4 Base mix 92 92 92
84 Spray dried zein 2 4 6 8 particles Sunflower oil 6 4 2 8
[0106] The savoury concentrate mixture was prepared introducing the
base mix and the zein particles into a bowl, followed by mixing
with a top mixer, using a small rotor (3 minutes at 100 rpm). Next,
the sunflower oil was added, followed by mixing for 2 minutes and
at 200 rpm. After the mixing a small spoon was used to stir the
mixture until it was completely homogeneous.
[0107] The savoury concentrate mixtures so obtained were pressed
into cubes of 4 grams each, using a stainless steel mould and a
pressure of 4 kN.
[0108] The bouillon cubes so obtained were stored under ambient
conditions for one day before being subjected to hardness
measurements. These hardness measurements were carried out using a
SMS TA-XT Plus Texture Analyzer (Stable Micro Systems Ltd.), with a
1'' perspex probe.
[0109] The results of these measurements are shown in Table 3.
TABLE-US-00003 TABLE 3 Hardness (in kg) 1 8.4 2 10.9 3 8.6 4
13.2
[0110] The bouillon cubes did not exhibit significant oil
exudation.
Comparative Example 1
[0111] Example 1 was repeated, except that this time the savoury
concentrate mixtures were prepared on the basis of the recipes
shown in Table 4.
TABLE-US-00004 TABLE 4 Wt. % Ingredient A B Base mix 92 92
Sunflower oil 8 Palm stearin (IV = 53) 8
[0112] The results of the hardness measurements are shown in Table
5.
TABLE-US-00005 TABLE 5 Hardness (in kg) A 3.9 B 21.1
Comparative Example 2
[0113] Example 1 was repeated, except that this time the savoury
concentrate mixtures were prepared on the basis of the recipes
shown in Table 6.
TABLE-US-00006 TABLE 6 Wt. % Ingredient C D Base mix 92 84 Zein
particles.sup.1 4 8 Sunflower oil 4 8 .sup.1ex Sigma (sphere
equivalent mean diameter appr. 40 .mu.m)
[0114] The results of the hardness measurements are shown in Table
7.
TABLE-US-00007 TABLE 7 Hardness (in kg) C 2.7 D 2.0
Example 3
[0115] The savoury concentrate mixtures were prepared as described
in Example 1, except that the savoury concentrates were prepared on
the basis of the recipes shown in Table 8.
TABLE-US-00008 TABLE 8 Examples Comparative examples Ingredient 5
(wt. %) 6 (wt. %) E (wt. %) F (wt. %) Base mix 84 83.2 84 83.2
Spray dried zein 8 7.9 particles.sup.1 Spray dried maltodextrin 8
7.9 particles.sup.2 Sunflower oil 8 7.9 8 7.9 Water 1 1 .sup.1The
spray dried zein particles were spray dried as described above
example 1 .sup.2The spray dried maltodextrin particles were
prepared according to the method below
[0116] The spray dried maltodextrin particles were prepared as
described for the zein particles above example 1, except, that the
maltodextrin was provided in a 2.5 wt. % maltodextrin solution in
water without ethanol. The obtained maltodextrin particles had a
sphere equivalent mean diameter in a similar size range as the
obtained zein particles.
[0117] The effect of the degree of cohesiveness of the savoury
concentrates on oil exudation was quantified by accessing the oil
transfer from the so obtained bouillon cubes to a paper substrate.
If oil is not well bound into the cubes it will wet the paper and
leave spots. The larger the total surface area of spots the more
oil exudation is observed.
[0118] The bouillon cubes so obtained were placed on a paper
substrate for 2 minutes under ambient conditions. Digital images of
oil traces were made in order to quantify the total surface area of
the oily spots.
[0119] Imaging software ImageJ was applied to threshold the oily
spots and to measure the total surface area of the oily spots. The
results of the measurements are shown in Table 9.
TABLE-US-00009 TABLE 9 Surface area Surface area (pixel.sup.2)
(mm.sup.2) 5 536 11.49 6 109 2.34 E 1600 34.31 F 758 16.26
* * * * *
References